Valentines Day Cookie Dough Bites For My Sister

This recipe was very enjoyable for make and a bit of a challenge. Next time, I would drizzle the chocolate on top or add a bit less water as my dough was quite floppy and didn't stiffen up much in the fridge so maybe the amount of 2tbsp could be reduced to 1tbsp. My sister ,who is reasonably picky with food, really enjoyed them and thinks that they're delicious. The biscuits are definitely for people with a sweet tooth and those who enjoy cookie dough ice-cream.

Choc Chip Hearts Original Recipe
  
Dietary Info:
-Contains Gluten {Flour}
-Contains Dairy {Butter}
-No Nuts
-Suitable for Vegetarians/Peskitarian
-Unsuitable for Vegans

  Ingredients:

-1 cup flour (plus 2 Tablespoons) {100g and 2tbsp}
-1/2 teaspoon baking soda
-1/4 teaspoon kosher salt {I used coarse sea salt}
-1/4 cup unsalted sweet cream butter, softened {50g of Clover Margarine}
-6 Tablespoons sugar
-6 Tablespoons brown sugar
-1/2 teaspoon vanilla extract
-3 Tablespoons cold water
-1 1/2 cups mini chocolate chips {I used 100g and it was enough although when measured out it only came to 1cup}
-1 mini heart cookie cutter
-8oz bag of Ghirardelli melting chocolate wafers{I used normal Milk Chocolate from Tesco instead}
-1 container of V-day sprinkles {Any sprinkles will do}

Method:

1:Combine the flour, baking soda, salt, sugar, brown sugar, butter and vanilla in a large mixing bowl. If dough is still crumbly, mix in 2-3 Tablespoons cold water.
Stir chocolate chips into batter. {This is where I think I added too much water, so if your dough is still crumbly don't just add 2tbsp straight away try to add 1tbsp mix and if needed add another one}
2:Prepare two cookie sheets with parchment paper or non-stick silicone baking mats. Set one aside. {You only really need one sheet}
3:Place dough onto one cookie sheet and flatten the dough to about 1/2 inch thick.
4:Refrigerate cookie dough for 20 minutes.
5:Remove dough from fridge and using the cookie cutter, cut out your hearts.
6:Place chocolate chip cookie dough hearts onto a plate and refrigerate an additional 10 minutes. {Mine overflowed onto 2 plates}
7:Using a microwave safe bowl, melt the Ghirardelli wafers in intervals of 30 seconds, stirring in between. Handle with care, as bowl may become hot. {Or is using just a bar of chocolate, melt in the microwave or on the hob.}
8:Dip each heart into the melted chocolate and turn until completely coated. Allow excess chocolate to drip back into the bowl, then place hearts on your second prepared cookie sheet. {I put mine back on a plate}
9:While chocolate is still soft, coat the top of your hearts with sprinkles.
10:Allow chocolate to set for at least 30 minutes before enjoying.